Featured Recipe
Yield: 8 Tacos
Prep Time: 30 MINS.
Total Time: 2 Hours
1 cup thinly sliced red onion
¼ cup red wine vinegar
1 ½ tsp sugar
¾ tsp salt, divided
2 cups shredded cabbage
Juice from 1 lime
2 tbsp chopped fresh cilantro
1 ½ tbsp chopped fresh mint
⅓ cup mayonnaise
1 ½ tsp smoked paprika, divided
1 tsp lemon juice
4 smalls skinless white fish fillets,
mahi mahi, sea bass or catfish
Salt and black pepper
2 ½ cups all-purpose flour, divided
⅛ tsp baking soda
1 12 ounce bottle lager beer
½ cup club soda
2 quarts corn oil
Corn tortillas, warmed
Lime wedges
Start with the toppings. For pickled onion: Combine onion, vinegar, sugar, and 1/4 tsp. salt, stirring until sugar dissolves. Cover and let stand at room temperature 1 1/2 hours, stirring a few times. Drain before using. For slaw: Combine cabbage, lime juice, cilantro, mint and 1/4 teaspoon salt. For aioli: Stir together mayonnaise, 1 tsp. smoked paprika and lemon juice.
Generously season fish fillets on both sides with salt and black pepper. In a shallow bowl, whisk together 2 cups flour, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt and baking soda. Slowly stir in beer and club soda. Let batter rest 8 minutes.
Heat oil in a deep fryer or 6-quart pot to 360°. Put 1/2 cup flour on a plate. Dredge fish in flour. Shake off excess. Using tongs or long kitchen tweezers, dip fish in beer batter, then transfer immediately to the hot oil, swirling it gently halfway in about 3 seconds before letting go. Fry until golden brown, 4 to 5 minutes. Remove fish to a cooling rack. Serve in warm corn tortillas with prepared toppings.
